Frango Assado (Roast Chicken with Potatoes)
A simple yet flavorful roast chicken with potatoes, seasoned with garlic, lemon, and herbs.
Ingredients
- 1 chicken (3-4 lbs) Whole chicken
- about 680 g Potatoes (quartered)
- 1 medium Onion (quartered)
- 4 cloves Garlic (minced)
- 1 lemon Lemon (juiced)
- 3 tbsp Olive oil
- 1 tsp Dried oregano
- 1.5 tsp Salt
- 0.75 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2In a bowl, combine minced garlic, lemon juice, olive oil, oregano, salt, and pepper.
- 3Rub the mixture all over the chicken, including under the skin. Place the chicken in a roasting pan.
- 4Arrange the quartered potatoes and onions around the chicken in the pan.
- 5Roast for 60-75 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature should reach 74°C.
- 6Let the chicken rest for 10 minutes before carving and serving with the roasted potatoes.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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